Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing-Reference-Cited by-同舟云学术

Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing

Published:2015-10 Issue: Volume:185 Page:422-429
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Xiaodi,Li Jingyan,Wang Shuming,Zhang Lei,Qiu Lijuan,Han Tianfu,Wang Qianyu,Chang Sam Kow-Ching,Guo Shuntang

Funder

National Key Technologies Research and Development Program

Ministry of Science and Technology of the People’s Republic of China

Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

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2. Soybean variety and storage effects on soybean milk flavour and quality;Achouri;International Journal of Food Science and Technology,2008

3. Interaction of carbonyls with soy protein: thermodynamic effects;Damodaran;Journal of Agricultural and Food Chemistry,1981

4. Interaction of carbonyls with soy protein: conformational effects;Damodaran;Journal of Agricultural and Food Chemistry,1981

5. Lipid oxidation: mechanisms, products and biological significance;Frankel;Journal of the American Oil Chemists’ Society,1984

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